This is quite the confection, but truly worth the effort. All of the elements of the dish can be prepared in advance for assembly at a later point. The meringues will keep for several days in an airtight container. The chestnut puree can be made and refrigerated the previous day as can the chocolate sauce.

Ingredients

Meringue

  • 200g caster sugar
  • 100g egg whites
  • 3 teaspoons cocoa

Chestnut Puree

  • 180g cooked chestnuts
  • 40g caster sugar
  • ½ teaspoon vanilla extract
  • 100ml milk
  • 1 tablespoon dark rum

To serve

  • 500ml softly whipped cream
  • Cocoa powder, unsweetened 
  • Pomegranate seeds or myrtle berries 

Chocolate Sauce

  • 225ml cream 
  • 150g chocolate 62% cocoa solids



 

Method

Meringue

  1. Preheat oven to 130c. Line an oven tray with parchment paper.
  2. Place sugar and egg whites in a spotlessly clean bowl and whisk to a stiff peak. Drop two tablespoons of the meringue on the parchment paper in blobs.
  3. Fold the cocoa carefully but thoroughly into the remaining meringue and using a dessertspoon, shape ten little blobs onto the parchment paper.
  4. Use a teaspoon to make a little depression on top of each shape.
  5. Place in the preheated oven and cook for c 40 minutes. The meringues should lift away easily from the parchment paper when cooked. Turn off the oven and allow the meringues to cool completely. 


Chestnut Puree

  1. Place the chestnuts in a small saucepan with the sugar, vanilla, milk and rum. Bring to a simmer and cook for about eight minutes, Mash the chestnuts with a fork as they cook. They will gradually break down into a coarse puree. Remove from the heat, transfer into a food processor and render to a smooth puree. Allow to cool completely.
  2. To assemble, place a generous teaspoon of the chestnut puree on top of each meringue. If the puree has become very firm, moisten it with a little milk to a consistency that is soft but will hold its shape.  Coat each meringue with a cloak of softly whipped cream. I like to refrigerate the meringues now for up to two hours.

To serve

  1. Dust each meringue with cocoa powder and decorate with myrtle berries or pomegranate seeds.
  2. Place the two plain meringues in a mouli and dust the entire confection with a light covering of meringue snow. 
  3. Serve with chocolate sauce. 

Chocolate Sauce

  1. Place the cream and chocolate in a small saucepan and bring to a bare simmer.
  2. Stir until the chocolate is melted completely into the cream and a rich glossy sauce is achieved.
  3. Remove from the heat.